LOCATION: Recipes >> Breads Yeast >> Millet 01
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Millet 01
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Crunchy Millet Bread
1 cup raw millet seeds
1 package dry yeast
2 cup warm water
1/4 cup safflower oil
2 Tbsp molasses
4 cup whole-wheat flour
1 cup unbleached white flour
1 1/2 tsp salt
1/4 tsp ginger powder
1/4 tsp turmeric
2 Tbsp sunflower seeds, toasted
1/2 cup raisins
apricots, optional
Toast millet in hot dry skillet, stirring frequently, for 5 to 7
minutes.
Combine yeast with 1/2 cup warm water and let stand till it froths.
Stir in remaining water, oil and molasses. In a large mixing bowl,
combine flours, salt and spices. Make a well in the center and pour
in the wet mixture. Work into a dough and then add sunflower seeds
and raisins or apricots if using. Knead dough for 10 minutes, adding
more flour as needed. Cover and let rise until doubled in bulk.
Punch down, divide dough into two parts and shape into loaves.
Place in loaf pans and let rise till doubled in bulk.
Score the tops, brush with warm water and bake at 400F for 10
minutes. Reduce oven to 325F and bake for another 35 minutes. Cool
on racks.
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